The Weekly Menu Sept. 12 #glutenfree #menuplanning


Hi everyone!  Hope you are doing well.  You know I am after my Longhorns beat Notre Dame and UTEP!  Woohoo!!! ???  So I actually have a food related request from you all this week.  I need some post workout recovery ideas.  I’ve been a little sedentary and a friend suggested I try out the Daily Burn and I love it (thank you so much Jennifer Cantrell ?)!  LOVE IT!

But I’m having a really hard time recovering.  I need a good post workout boost to help me recover (besides Advil?).  And it has to be dairy/casein free, gluten free, and low fructose (yes this is a horrible turn of events that I can’t handle eating much raw fruit or honey/agave anymore either) – so what do you all suggest?  I need some ideas.

It’s going to be a fun week of dinner again.  I’m bringing out one of our fall favs – Chicken Stew and Mashies.  We are also trying a new recipe for Jerk Chicken Skewers with Sweet Plantains from Cooking with Cocktail Rings.  Last week’s recipe for Chicken Satay and Peanut Sauce (made with almond butter) was so delicious!  I love Instagram.  I’ve found so many fun new ideas that I can’t wait to try ?.   So here is the weekly menu #93:

The Weekly Menu

Meatless Monday – Giada’s Pasta Primavera (1/3 the recipe, using Ancient Harvest GF Pagoda Supergrain Pasta)

Tuesday – Dinner Out

Wednesday – Jerk Chicken Skewers with Sweet Plantains, Yellow Rice & Black Beans

Thursday – Quiche Lorraine (using almond milk creamer instead of half & half, Wholly Wholesome pie crusts)

Friday – Lemon Pepper Steak, Rice, Refried Beans & Veggies

Saturday ? – Chicken Stew & Mashies

Sunday – Chicken Tortilla Soup

Breakfast – Spiced Zucchini Muffins

Have a wonderful week everyone!

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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